Learn how to make the most of your summer fruits by preserving fresh peaches for long-term storage. Once you learn how to can peaches, you'll love getting to enjoy summer peaches all year long.
Recipe: $41.15 | Per Quart: $5.87 | Quarts: 7
Preserving foods has been around for centuries, and many families can remember their parents or grandparents in the kitchen canning things at home. As time goes on, science has helped to make the process safer and more foolproof.
I only believe in safe canning practices for the sake of my family. This recipe follows guidelines from trusted sources like Ball® and the National Center for Home Food Preservation, because safety is non-negotiable in my kitchen. Tested recipes protect our families from foodborne illness.
Below, you will find simple step-by-step instructions to help walk you through canning peaches so you can safely enjoy the best summer flavors all year long.
You can even use your home-canned peaches in recipes like Strawberry Peach Cobbler, Peaches and Cream Bundt Cake, and Sourdough Peach Coffee Cake.
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🍯 Why This Recipe Works
- Saving money: Most hobbies and money-saving activities have an upfront cost, whether it be cloth diapering, fishing, hunting for your own food, or gardening and canning. While these hobbies can lead to long-term savings, it’s important to recognize and plan for the initial investment, whether that’s in equipment, materials, or time. The glass mason jars are reusable for future canning endeavors, so once purchased, you'll have fewer expenses next time.
- Buying produce in season: You can find amazing sales on fruits like peaches in your local farmers market, the peach truck (if you live on the eastern half of America), or, if you're lucky, you may find great produce deals from your local Flashfood location. I calculated this recipe using "everyday" prices on peaches, but you can make canning more affordable by snagging great sales!
- It's not difficult. While this recipe does take time and hands-on effort, the steps aren't difficult. There is a lot of repetition, depending on how many peaches you have, but the steps are just peeling and slicing peaches, and bringing things to a boil.
🥘 Ingredients
Fresh Peaches: At a bare minimum, you will need a few pounds of peaches. A single quart sized mason jar will hold about 2-3 pounds of peaches once peeled and sliced. (7 quart sized jars will hold about 17lbs).
Lemon Juice: Having your peaches sit in lemon juice water before beginning the canning process will help to preserve their vibrant colors so that they don't brown.
Sugar: You will need granulated sugar for the syrup mixture, but you can choose between a low sugar syrup and a high sugar syrup (both are covered in detail below).
Ice Water: You will need some ice water as well.
For specific ingredients and measurements, please see the recipe card below.
🍑 Sugar Syrup Choices
You can select any of the three syrups for your peach preservation liquid. Use more or less sugar depending on your preference. I prefer to use light syrup so my peaches aren't too sweet and I can have more wiggle-room with future recipes.
| Syrup Type | Approx. Sugar Content | Water | Sugar |
|---|---|---|---|
| Light | ~20% | 9 cups | 2¼ cups |
| Medium | ~30% | 8¼ cups | 3¾ cups |
| Heavy | ~40% | 5¼ cups | 4¼ cups |
📍 Water Bath Canning: Elevation Adjustments
Use this chart to adjust boiling water bath processing times based on your elevation. Don't know your elevation? A quick Google search can help.
| Elevation | Increase Processing Time By |
|---|---|
| 0–1,000 ft | Used in this recipe's listed time |
| 1,001–3,000 ft | Add 5 minutes |
| 3,001–6,000 ft | Add 10 minutes |
| 6,001–8,000 ft | Add 15 minutes |
| 8,001–10,000 ft | Add 20 minutes |
🔪 Instructions for How to Can Peaches
Step 1: Wash your jars, lids, and metal rings in hot, soapy water and rinse well. Set aside the lids and rings, but put your jars in a large pot of water and bring them to a boil or simmer while you prep the peaches. Your pot must be large enough to cover the tops of the jars by 1-2 inches of water.
If your jars are clean, an alternative is to place them in the dishwasher (without soap) and run a hot water cycle to keep them warm.
Step 2: Bring a large pot of water to a boil. Prep the peaches. Wash them all well under cool running water to remove any dirt. Then slice an X mark with a sharp knife on the bottom of each peach. This mark shouldn't be too deep. (Image 1). Note: This is a different pot from the one mentioned above.
Step 3: Dip the peaches in boiling water for 30-60 seconds in the boiling pot of water from step 2 (Image 2), and then scoop them up with a slotted spoon.
Step 4: Immediately place the boiled peach into a large bowl filled with ice water. (Image 3).
Step 5: Peel the skin off the peaches using your fingers, gently rubbing the now loose skin off the boiled peach. (Image 4). It should peel off pretty easily. Repeat the boiling, chilling, and peeling until several peaches (or all of them) are done.
Note: You will want to save the peach skins and pits in a separate container instead of trashing them so that you can make Peach Peel Jelly. This is another safe-canning recipe, and it helps to make the most of every part of the peach, so that you can really get your money's worth. Plus, it's delicious.
Step 6: Place a cutting board in front of you and put the peeled peach down. (Image 5). Slice in half and remove the pit. (Image 6). Then slice each half into 4 or so even slices. (Image 7). Place all slices into a large mixing bowl filled with 4 cups of water+1 Tablespoon of bottled lemon juice (not fresh squeezed). (Image 8).
Step 7: Bring another large pot to a boil, filled with the sugar and water for syrup. Low sugar= 9 cups water + 2 ¼ cups sugar, or medium sugar= 8 ¼ cups water + 3 ¾ cups sugar, or heavy sugar= 5 ¼ cups water + 4 ¼ cups sugar. Keep this syrup hot.
Note: If you've finished boiling/peeling all of the peaches, you can wash out that large pot and use it for this.
Step 8: Drain your peaches from the lemon water (Image 9), and then place them into the boiling syrup. (Image 10). Return to a gentle boil and set the timer for 5 minutes while stirring every so often.
Step 9: Use a slotted spoon to remove the peaches from the pot and place them into your warm, prepped glass jars. (Image 11). You can add as many as you can fit, but keep in mind that you should stop adding peaches by the time they reach the neck of the jar to ensure that they can be covered by the liquid later. Repeat until all jars are filled.
Step 10: Use a ladle to scoop the hot syrup into each jar. You want there to be ½ inch of headspace left, measuring from the top of the glass jar downward. (Image 12).
Step 11: Remove the air bubbles from inside the jars. This can be done by placing a silicone spatula or the headspace measuring tool into the sides of the jar, gently moving it around can allow air bubbles to lift up to the top. You'll notice the headspace getting bigger as more bubbles come up. Add more syrup to make up the difference and bring you back to exactly ½ inch.
Step 12: Wipe the rims of the jars clean. (Image 13). Even if they don't look messy, there can be hidden sticky syrup or mess, and any mess around the rim can prevent the jars from sealing properly.
Tip: I've found that a wet paper towel works better than a wet dishrag because it can fit better into the nooks and crannies along the side of the rim.
Step 13: Place the metal lids on the top of the jars, and then place the metal rings around the lids. You need to be careful with tightening them, too loose and they won't work right, and too tight, and they won't seal. (Image 14). A good rule of thumb is finger-tight. Turn the lids just enough to feel secured, but do not do any additional turning.
Tip: Using your non-dominant hand can help to keep you from overtightening the rings.
Step 14: Hopefully, by now, your large canning pot has come to a boil. Carefully place your jars into the pot and make sure that 1-2 inches of water sits above the lids. (Image 15).
Step 15: Once the water has returned to a rolling boil, start timing. Set the timer for 25 minutes. After the processing time is up. Turn off the heat and set the timer again for 5 minutes.
Step 16: After the timer is up, carefully remove the jars from the water and place them onto a towel. (Image 16). Let sit undisturbed for 12-24 hours.
Step 17: Remove the rings and check the centers of the jars. The centers of the lids should be concave and not click when pressed. This means there was a good seal.
Step 18: Wipe the jars clean and then label and date the top metal lid with the contents. You won't be able to reuse the metal lids (it's unsafe to do so), so use a permanent marker. Keep stored in a cool, dark place (50–70°F).
🍴 Recipe Tips
- Why We DON'T Boil Lids Anymore. Around 2014, the canning process was changed. The lid manufacturing companies and canning authorities updated their guidelines to no longer require swimming or boiling the metal lids before using. They now recommend washing in soapy water and using them at room temperature. This is because the sealing compound on the lids was reformulated to perform better without preheating. Preheating can weaken the seals.
- Why you should lay towels on counters when canning. Use clean towels that you don't mind getting stained. Placing warm/hot glass jars on a cold counter can result in thermal shock, resulting in glass breaking. Having towels laid down prevents this. Plus, it makes clean up a lot easier as you'll just need to pick them up and throw them in the washer instead of scrubbing hard sugar and peach stains off the counters.
- Only use yellow peaches. White flesh peaches are not acidic enough to be safely canned at home with water-bath canning, so only select yellow flesh peaches.
- There's a difference between freestone peaches and clingstone. Freestone peaches have pits that come out easily. They are easy to peel and slice. Clingstone peaches have pits that stick tightly to the fruit. They are harder to peel and slice.
🍳 Reprocessing
- If jars do not seal after the first processing, remove the contents from the jars and reheat them to a boil before repacking.
- Use fresh, sterilized jars and new lids for reprocessing.
- Process again using the full recommended processing time.
- Do not reuse old lids, and make sure jars are clean and hot before refilling.
⏲️ Make Ahead Instructions
- Prepare and peel peaches up to 24 hours in advance; keep peeled peaches submerged in a lemon juice-water solution to prevent browning.
- Prepare your syrup or packing liquid ahead and keep warm until ready to use.
- Wash and sterilize jars and lids a day before to save time.
👩🏻🍳 Storage
- Store sealed jars in a cool, dark, and dry place.
- Use within 12–18 months for best quality and safety.
- Once opened, refrigerate and use within 5–7 days.
🥣 Recipe Add-Ins
- Whole cinnamon sticks (1 per jar) — adds warm spice flavor
- Whole cloves (2–3 per jar) — aromatic and subtle spice
- Lemon juice (bottled, added as acidity booster) — brightens flavor and ensures safety
- Vanilla bean pods or vanilla extract (small amounts) — adds sweet, fragrant notes (use sparingly)
- Ginger slices (thin slices) — gentle zing that pairs well with peaches
❌ Avoid adding fresh herbs, thick spices, or anything that can affect acidity or texture unpredictably, unless tested by a trusted source.
💭 Recipe FAQs
To prevent browning, soak peeled peaches in a lemon juice and water solution or use ascorbic acid before packing. This helps stop oxidation and keeps the fruit looking fresh.
Freezing preserves a fresher flavor and is quick to do, but peaches become soft after thawing. Canning offers longer shelf life and pantry storage but changes the texture to softer and cooked.
You can eat canned peaches once the jars have completely cooled and sealed, usually within 12 to 24 hours. Flavor often improves after a week or two of storage.
Yes, you can cold pack peaches by packing raw slices into jars, but hot packing (heating peaches before packing) reduces floating and improves texture.
Peeling peaches is recommended for better texture and clearer syrup, though it’s not absolutely necessary. Peeling also helps the fruit absorb syrup flavors better.
To reduce floating, use the hot pack method by heating peaches before packing, pack them tightly without crushing, remove air bubbles, and fill jars with hot syrup or juice.
It usually takes about 3 to 4 medium peaches, or 2 to 2½ pounds of peaches, to fill one quart jar.
❤️ More Delicious Peach Recipes
If you enjoyed learning How to Can Peaches, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
How to Can Peaches
Equipment
- Large Pot (for blanching peaches)
- Large bowl (for ice water bath)
- Large Mixing Bowl (for lemon water soak)
- Water bath canner (or large stockpot with rack)
- Clean towels (for counter and drying jars)
- Permanent marker (for labeling lids)
Ingredients
- 17 pounds fresh yellow peaches, preferably freestone ($40.29)
- 2¼ cups granulated sugar ($0.86)
Instructions
- Wash your jars, lids, and metal rings in hot, soapy water and rinse well. Set aside the lids and rings. Place your clean jars in a large pot of water and bring it to a simmer or boil while you prepare the peaches. The pot should be deep enough to allow 1–2 inches of water to cover the tops of the jars.
- As an alternative, you can run your jars through a dishwasher on a hot water cycle (without soap) to keep them warm until ready to use.
- Next, bring a large pot of water to a boil. Wash your peaches thoroughly under cool running water to remove any dirt. Use a sharp knife to score a small "X" on the bottom of each peach. This helps loosen the skin during blanching.
- Carefully lower the peaches into the boiling water and let them sit for 30 to 60 seconds. Remove them with a slotted spoon and transfer immediately to a bowl of ice water. This stops the cooking and helps loosen the skins.
- Peel the peaches using your fingers, gently rubbing to remove the skin. It should come off easily. Repeat the boiling, chilling, and peeling process until all your peaches are peeled. Save the skins and pits in a separate container if you plan to make Peach Peel Jelly, a safe canning recipe that lets you use every part of the fruit.
- Once peeled, place each peach on a cutting board and slice it in half to remove the pit. Then cut each half into about four even slices. Place the slices into a large bowl filled with water and bottled lemon juice (use 1 tablespoon lemon juice per 4 cups of water) to prevent browning.
- Prepare your canning syrup in a separate pot by bringing the water and sugar to a boil. You can choose a light, medium, or heavy syrup depending on your preference:Light: 9 cups water + 2¼ cups sugarMedium: 8¼ cups water + 3¾ cups sugarHeavy: 5¼ cups water + 4¼ cups sugarKeep the syrup hot as you work.
- Drain the peach slices from the lemon water and transfer them to the hot syrup. Bring to a gentle boil and simmer for about 5 minutes, stirring occasionally.
- Use a slotted spoon to fill your warm jars with peach slices, packing them to just below the neck of the jar. Then ladle hot syrup over the peaches, leaving ½ inch of headspace at the top.
- Remove air bubbles by gently sliding a non-metallic spatula or bubble remover tool around the inside edges of the jar. Add more syrup as needed to maintain the ½-inch headspace.
- Wipe the rims of the jars clean using a damp paper towel. This ensures a good seal and removes any sticky residue.
- Place a clean metal lid on each jar and screw on the ring just until it is fingertip-tight. Avoid overtightening.
- Carefully lower the jars into your boiling water canner. Make sure the water covers the tops of the jars by 1–2 inches. Once the water returns to a full rolling boil, start your timer for 25 minutes (adjust for altitude if needed). After the time is up, turn off the heat and let the jars sit in the water for another 5 minutes before removing.
- Carefully lift the jars out of the pot and place them on a towel to cool. Let them sit undisturbed for 12 to 24 hours.
- Once cooled, remove the rings and check that each lid has sealed. The center of the lid should be concave and not pop when pressed.
- Finally, wipe the jars clean, label the lids with the contents and date, and store in a cool, dark place (50–70°F). The metal lids are not reusable, so use a permanent marker directly on the top for easy identification.
Notes
- No Need to Boil Lids: Wash in soapy water. Modern lids seal better unheated.
- Use Towels on Counters: Prevents jar breakage and makes cleanup easier.
- Yellow Peaches Only: White peaches are not acidic enough for safe canning.
- Freestone vs. Clingstone: Freestone = easy pit removal. Clingstone = pit sticks, harder to slice. Both are fine to use, but Freestone yields prettier results.
- Reprocessing. If a jar doesn't seal within 24 hours, reheat the contents to a boil and repack into a clean hot jar before adding a new lid and processing again for the full time. Never reuse lids.
- Storage. Keep jars stored in a cool dark place (50–70°F). Open jars should be used within a week and be kept stored in the fridge.
Nicole Durham says
There's nothing better than freshly canned peaches